In the new year, I’ve been trying to avoid junk. That’s not to say I’ve given up sweets. Anyone who knows anything about me would surely tell you that for me to give up sweets, hell would have to freeze over. Then again, with the weather we’ve been having lately, maybe giving up sweets isn’t too far down the road. Either way, I can’t tell you the last time I had a soda or grabbed a bag of chips from the work vending machine. I’ve started eating apples, noshing on pretzel crisps and cooking hearty and vegetable-laden dinners. And for the most part, I feel good!
But of course, I still need desserts from time to time. I never end up eating them after dinner. More often, I snack on them throughout the day but regardless, I love having something on hand that is sweet and satisfying but not made of anything completely fake and artificial. These crisps have definitely topped out as my most favorite dessert. I was hesitant. Until a month ago, I didn’t know you could eat the pomegranate aril whole. I basically wasted them, sucking out the juice and spitting the seeds in the trash. What a waste! So this time, I took them and mixed them with a few apples, some sugar and spices and topped the whole mess with an oat-filled crumble. A little vanilla fro-yo on top for good measure. What could be wrong?
Nothing. That is the answer. Nothing about this is wrong. It takes very little time to whip them up but they are HUGE on big flavors. The Granny Smith apples and pomegranate seeds are tart with a hint of sweetness. And the crumble topping? Woah. I think I could eat nothing but crumble topping for the rest of my life. Toss the fro-yo on while they are still a little warm to make it melty, sweet and delicious. You’ll feel better about snacking if you eat fruit and fro-yo. Trust me.
- 3 green apples, peeled, cored and sliced
- ⅓ cup pomegranate seeds (plus additional for garnish)
- ½ cup brown sugar
- 1 Tbsp. cinnamon
- ½ cup rolled oats
- ½ cup white whole wheat flour
- ½ cup sugar
- ½ cup melted butter
- Preheat oven to 375 degrees. Butter 4 small tart dishes.
- In a large bowl, combine apples, pomegranate seeds, brown sugar and cinnamon and toss to combine. Divide them evenly into the tins.
- In another bowl, mix together oats, flour and sugar. Stir in butter and mix well until the mixture is thoroughly combined.
- Sprinkle the oat mixture on top of the fruit. Place the tins on a sheet tray and bake for 45 minutes.
- Let stand ten minutes. Top with a scoop or two of vanilla ice cream and a sprinkling of pomegranate seeds.